Abstract: The present invention provides a fat and oil composition for bakery products, containing 20 to 60% by weight of the following components (A) and 3 to 20% by weight, on the dry-weight basis, of the following component (B): (A) fats and oils containing 10 to 90% by weight of diacylglycerol; (B) egg yolk and a bakery product containing the same.

Abstract: The present invention provides a foamable water-in-oil emulsion composition containing diglyceride-containing fats and oils and a liquid sugar, wherein (a) said fats and oils have a solid fat content ranging from 0.5 to 5 wt % thereof; (b) said fats and oils contain 40 wt % or more of an unsaturated diglyceride having a carbon number ranging from 16 to 18; and (c) the weight ratio of said fats and oils vs. said liquid sugar ranges from 1:0.5 to 1:4. The resultant emulsion has improved in-mouth meltability, good shape retention at room temperatures and a good eating texture with a reduced specific gravity.